Jacket potatoes are a British classic, but getting that perfect crispy skin can be a challenge. One home cook has shared her simple air fryer method for the ultimate spud
Jacket potatoes, a cherished British staple with countless topping options, are nothing without that vital crunchy exterior. Whilst oven-baking for hours can produce delectable results, rapidly achieving that same crispiness often proves tricky.
Step forward the air fryer, a kitchen saviour that accelerates the process, and one cooking expert has revealed her ultimate technique for flawless spuds. Anthea Malialis, known as ‘superhomecook’ on Instagram, shared a video displaying a jacket potato recipe with irresistibly crispy skin and fluffy centre.
She explained: “Do you want to make a jacket potato like this? Here’s how…” Her approach doesn’t depend on a particular air fryer model or sophisticated equipment but on a straightforward combination of salt, oil, and tin foil.
The Instagram chef added: “The secret lies in salting the potatoes before air frying, which helps extract moisture, resulting in a drier, fluffier potato wrapped in a crispier coating”, reports the Daily Record.
Anthea also emphasised the significance of potato type, suggesting Maris Piper or King Edwards for their floury, starchy characteristics that ensure a fluffy outcome.
Whilst the size of the potatoes isn’t crucial, she points out that cooking durations will differ depending on their measurements.
After obtaining your baking potatoes, rinse them thoroughly and pierce numerous holes with a fork.
Anthea discloses the key to perfect crispy skin: “Brush the spuds with olive oil,” and remember to “Season well with sea salt,” which will stick to the oily surface.
Heat your air fryer to 170C.
Before popping it into the fryer basket, encase your spud in foil – a technique usually skipped with air fryers but useful for simpler cleaning and retaining moisture, stopping the potato’s middle from getting overly parched.
Anthea suggests cooking at 170C for 40 to 45 minutes, then explains: “Once the potatoes are finished, open the foil, lightly spray with oil, add a pinch of salt, and cook for a further 15 minutes at 205C, as this will help to get the skin crispy.”
For those whose air fryer can’t hit 205C, 200C will suffice – though you might need to leave the spud in for several additional minutes.
The technique has impressed Instagram followers, with one posting: “This is so simple to make and yet one of my all-time favourites.”
Someone else wrote, “top-tier potato,” whilst a third noted the delightful crunch: “The crisp on the outside is so satisfying.”
